Lead Cook at OReilly Hospitality Management

Belgrade, Montana, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Jan, 26

Salary

0.0

Posted On

08 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Supervision, Staff Management, Food Preparation, Meal Planning, Menu Development, Health Standards, Time Management, Problem Solving, Communication, Team Leadership, Budget Monitoring, Recipe Adherence, Cooking Techniques, Organizational Skills, Data Analysis, Performance Evaluation

Industry

Hospitality

Description

JOIN OUR TEAM! We are proudly managed by O’Reilly Hospitality Management, LLC ("OHM") At OHM, we are: * A forward-thinking (and growing) company offering opportunities to engage your passions through sustainability efforts, health & wellness, community involvement, & philanthropic outreach efforts. * Committed to empowering Team Members throughout all levels of leadership. Every Team Member has the opportunity to contribute in a unique way, making a real impact. * Seeking supportive, collaborative, detailed-oriented people to join our team! At OHM, we offer: * 401(k) & Roth 401(k) with company match – full-time and part-time Team Members are eligible! * Health, Dental, Vision & Life Insurance * Paid Time Off, including Paid Parental Leave * Growth Potential and Career Advancement * Hotel/Restaurant Travel Perks & Discounts! Never wait for a paycheck again! OHM Team Members can sign up for earned wage access through DailyPay on day one! Lead Line Cook.pdf [blob:https://workforcenow.adp.com/6d697c67-b26b-4c11-9fc3-631895e11497] Now Hiring: Lead Cook Location: EVEN Hotel Bozeman Yellowstone Int'l Airport Essential Responsibilities: * Supervise food preparation, including staffing decisions (hiring, terminations, disciplinary actions), performance evaluations, and development. * Schedule and manage staff, ensuring adequate coverage while adhering to labor standards. * Oversee all cooking operations, including methods, portioning, and garnishing. * Assist with meal planning and menu development as needed. * Support management in both front and back of house shift operations. * Ensure 100% recipe adherence and plating specifications. * Maintain health and sanitation standards to ensure a clean and safe work environment. * Prepare food using standardized techniques and monitor food quality and cooking temperatures. * Assist in developing and monitoring the annual operating budget. * Contribute to maximizing revenues and profits. * Recognize and reward associates who exceed guest expectations. * Adhere to company policies, including punctuality, uniform standards, and compliance with procedures. * Perform additional duties as required. Skills & Abilities: * Logical decision-making and effective problem-solving abilities. * Interpret and apply information from various formats, including financial statements and statistical reports. * Strong time management, prioritization, and organizational skills. * Ability to communicate clearly and confidently in writing and speech. * Lead and motivate the Back of House (BOH) team effectively. * Apply previous experience and expertise to achieve superior results. Reasoning Development: * Solve practical problems with limited standardization, using a variety of instructions in different formats. Mathematical Development: * Calculate discounts, profit/loss, commissions, ratios, and percentages; understand surface, volume, and measurements. Language Development: * Reading: Comprehend instructions and safety rules. * Writing: Create well-structured reports with correct grammar. * Speaking: Communicate clearly and confidently using correct English. Relationships to Data and People: * Data: Coordinate operations based on data analysis and event reporting. * People: Supervise and assign duties, maintain team harmony, and promote efficiency. Educational Requirements: * Associate’s Degree in Culinary Arts preferred. * Two years of kitchen supervisory experience with three years of kitchen operations experience in a high-volume, full-service restaurant/bar environment, or an equivalent level of education and experience. O’Reilly Hospitality Management, LLC, is an equal opportunity employer. Employment selection and related decisions are made without regard to age, race, color, sex, sexual orientation, gender identity, national origin, religion, genetic information, disability, protected veteran status or other protected classifications.

Responsibilities

The Lead Cook will supervise food preparation and manage kitchen staff while ensuring adherence to health and sanitation standards. They will also assist in meal planning and contribute to maximizing revenues and profits.